Many of my recipes use Cannabutter (or if vegan, Cannacoconut oil).

STOVETOP METHOD (or Cannacoconut Oil, solid at room temperature; substitute for Cannabutter to make the infusion in the recipe below, but only substitute in edibles recipes if I’ve advised that it will work)

While the stovetop method is the quickest and most accessible way to make cannabutter, unfortunately, it will also make your house smell like a skunk brothel. You may want to wait to make cannabutter until you know your mother-in-law or the tax auditor is not due for a visit. If you make edibles regularly, consider investing in the Magical Butter Maker or a similar hands-off appliance that contains the smell. If you don’t have time to hang out with a simmering pot, you can use a slow cooker for longer instead.


  • 1 hour for decarboxylation

  • 3 hours for simmering (or 8-12 hours in a slow cooker)

  • 10 minutes for sieving and fussing about

  • 1 hour in the fridge to allow the butter/oil to re-solidify for removal of water


Bag of Tricks

  • Food processor (optional)

  • Medium saucepan with metal bowl (or double boiler), or slow cooker

  • Cheesecloth or fine sieve

  • Kitchen scale

  • Candy thermometer (optional)



  1. 7 g (¼ oz) marijuana bud at approximately 15% THC content

  2. 2 cups (454 g) unsalted butter

  3. 1 tbsp sunflower lecithin (optional—helps with overall consistency)



  1. Decarboxylate your pot by baking it in a Pyrex dish at 240°F for 1 hour (this “activates” the THC and CBD by converting them from their acid forms). Pulse decarbox’d weed until powdery in a food processor. Grinding your plant matter increases surface area to maximize yield, but you will still get adequate results if you choose to skip this step.

  2. Add about 2 inches of water to a medium saucepan, bring to a moderate boil, and set a metal bowl on top (or use a double-boiler). Add 2 cups of butter to the bowl and allow it to melt. Add 1 cup of water and your bud (or add water, butter, and bud to slow cooker).

  3. Allow the butter to heat without boiling for 3 hours (if you have a candy thermometer, aim for 160–200°F), stirring occasionally and making sure the saucepan doesn’t boil dry (or 8–12 hours in the slow cooker). This process extracts the THC from the green and binds it to the butter.

  4. Congrats, you now have cannabutter! Allow the magic you have created to cool until you can comfortably work with it, but so that it stays liquid.

  5. Pour the cannabutter through a cheesecloth or fine sieve into a container (take care not to use plastic if your butter is still too warm). Press as much butter out of the cheesecloth as you can, and discard the now-useless plant matter.

  6. Chill the container in the fridge. When solid, lift the cannabutter from the container and discard the water that has separated to the bottom. Store the cannabutter in the fridge for later use or allow it to come to room temperature for baking. Do not warm or melt cannabutter in the microwave.